Liftiyya: Tunisian Beef Stew
The recipe for Liftiyya or Tunisian Beef Stew can be traced back to Medieval Cookery, circa 13 century in Andalusia. Rice is a good accompaniment for this heartwarming stew.
Total Time: 2 hrs 30 mins
Prep Time: 30 mins
Cook Time: 2 hrs
0,5 kg of stewing steak or preferred meat, cut into 1-inch cubes
2 tablespoons of tabil, Tabil-Tunisian Spice Mix
1/2 teaspoon of black pepper
1/4 cup of extra virgin olive oil, plus
2 tablespoons of extra virgin olive oil
1 onion, finely chopped
0,5 kg of fresh tomatoes, chopped
1 1/2 cups of water
2 teaspoons of harissa, Harissa Paste
1/2 cup of canned chick-peas
2 teaspoons of cayenne pepper
0,750 kg of turnips, peeled and quartered
2/3 cup of parsley, finely chopped
0,3 kg of spinach, cut into strips
2 teaspoons of salt
1 lemon /juice /
Roll the meat in the Tabil and black pepper.
In a casserole, heat the olive the oil over medium heat.
Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
Stir in the lemon juice and serve.